The bacon filling also makes a chunky dressing for a salad.
1 cup mayonnaise
1 (8-ounce) carton sour cream
1 pound bacon, cooked and crumbled
2 large tomatoes, chopped
Belgian endive leaves
How to Make It
Combine mayonnaise and sour cream in a medium bowl, stirring well with a wire whisk; stir in bacon and tomato. Spoon 1 tablespoon onto individual Belgian endive leaves, or serve with Melba toast rounds.